But if what you’re after is a simple, crispy-edged potato cake, all you need to do is wash a thin-skinned potato (don’t bother peeling it), grate it onto a paper towel or two, sprinkle with salt, squeeze out as much moisture as you can (this will keep them crisp) and cook flattened spoonfuls in a hot pan, drizzled with oil.

A dab of butter doesn’t hurt. Who doesn’t love crispy potatoes with butter?

Flattening them with a fork until you can almost see through them will help them cook through without being gummy on the inside. You’d be amazed how many latkes come out of a single potato.

And there you go. Latkes to dip in ketchup or serve under eggs, Benny-style, or to dab with sour cream or crème fraîche and a curl of smoked salmon, if you want to get all fancy about it.

I made latkes for Sunday lunch – with my stash of garden russets and onions, and apple sauce from my trees (and sour cream). The Joy of Cooking potato pancake is the recipe I use. Grated onion in the them is really tasty.

Ohh, yes. Eggs Benny -style? these are lovely. And a real go-to for me when I’m dining alone. I can just keep frying and eating until I’m done! crispy and fresh, a touch of salt and more butter… mmm.
If I’m not dining alone, these arrive on the table with a bit of applesauce from last fall (warmed in the microwave), and sausages.